Ingredients:
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons orange zest
2 tablespoons fresh orange juice
2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup dried cranberries, chopped
For the Glaze (Optional but YUM):
1 cup powdered sugar
2 tablespoons fresh orange juice
½ teaspoon orange zest
Directions:
Make the Dough:
In a large bowl, cream together softened butter and sugar until light and fluffy.
Beat in the egg, orange zest, and orange juice until fully incorporated.
Mix the Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients. Mix until just combined.
Gently fold in the chopped dried cranberries.
Chill the Dough:
Cover and refrigerate for at least 30 minutes for easier handling.
Bake the Cookies:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop tablespoon-sized portions, roll into balls, place on the sheet, and flatten slightly with your fingers.
Bake:
Bake for 10–12 minutes, or until edges are lightly golden.
Let cookies cool on the sheet for 5 minutes, then move to a wire rack.
Make the Glaze (Optional):
Whisk powdered sugar, orange juice, and zest until smooth.
Drizzle over the cooled cookies for an extra zesty-sweet touch!
Serve & Enjoy:
Perfect with tea, coffee, or a cozy book!
Happy Cooking!
